My first Brie Quesadilla was devoured somewhere in Arizona, and it is truly an indulgence that is impossible to resist. Since I love cheese, I use Brie with the rind intact, but if you like a smoother taste, I recommend Alouette Crème de Brie spreadable cheese- either the original or fine herbs style.

If you are making a grilled Brie sandwich, sour dough bread is perfect, if you making quesadillas use corn tortillas.

Directions: Lightly dab both sides of a tortilla with corn oil Lightly Heat the tortillas on a grill or large skillet and then flip. On the heated side place ingredients and fold Grill turning until lightly browned and melted. The final flavor is delicate and smokey